Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 1 cup

　　10 shallots, sliced thin lengthwise

　　2 tablespoons julienne strips peeled fresh ginger

　　2 tablespoons unsalted butter

　　1 garlic clove, cut into thin strips

　　1/2 cup chicken broth

　　1/3 cup balsamic vinegar

　　1/4 cup honey

　　1/4 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　

Step 1

In a heavy 10-inch skillet (preferably cast-iron) cook shallots and ginger in butter over moderate heat, stirring frequently, until pale golden, about 12 minutes. Add garlic and cook, stirring, 1 minute. Increase heat to moderately high and stir in a remaining ingredients. Cook mixture, stirring frequently, until syrup and almost all liquid is absorbed, about 12 minutes. Marmalade keeps, covered and chilled, up to 2 weeks.

　　

Step 2

Serve marmalade with meat, poultry, fish, or vegetables.